Carrot Cake
Batter
2 cups flour or 2 cups Bob’s 1 to 1 Gluten Free flour or 2 cups America’s Test Kitchen GF flour blend + 1 tsp xanthan gum or 2 cups of your favorite GF flour + 1 tsp xanthan gum (omit if your flour already has it)
1 tsp baking soda
¾ tsp salt
2 tsp cinnamon
1 cup sugar
3 eggs
½ cup vegetable (or canola) oil
¾ cup buttermilk
2 tsp GF vanilla
2 cups finely shredded carrots - about 5-6 medium carrots (a food processor works nicely or just use a hand-held grater)
2/3 cup crushed canned pineapple (8 oz can), drained
1 cup chopped nuts, optional
1 cup shredded coconut, optional
Frosting
8 oz cream cheese, softened
½ cup butter
1 tsp GF vanilla
1 cup sugar or 1 cup SF powdered sugar
Batter
Whisk together flour, xanthan gum (if using), baking soda, salt & cinnamon.
Whisk in sugar. Set aside.
Beat together eggs, oil, buttermilk & vanilla until blended.
Gradually add flour mixture to egg mixture until well blended.
Stir in carrots & pineapple.
Stir in nuts (if using) & coconut (if using).
Pour into 9 x 13 inch cake pan lightly sprayed with GF baking spray.
Bake at 350° for about 40 minutes. Cake should be golden brown, springy to the touch & a toothpick inserted in the center should come out clean.
Cool on wire rack.
Frosting
Beat all ingredients together for 5 minutes, until smooth.
Frost cooled cake.
Notes:
I like this recipe because the crushed pineapple makes it really moist! And it’s really easy to make!
You can substitute powdered buttermilk for real buttermilk. Just add the powder to the other dry ingredients, then add the water when it calls for the buttermilk to be added. For amounts, follow directions on container.
My family is not a big fan of coconut or nuts, so I don’t add them. But this recipe is based on one my mom made. She did add the coconut & nuts & the cake was always a big hit!